Lecho is a classic Hungarian winter snack made from bell peppers, tomatoes and onions. The topic of homemade preparations is very voluminous and fascinating, salads, pickled vegetables, assorted vegetables, preserves, jams and much more. In this article we will talk about nine delicious recipes for a traditional combination of vegetables - lecho.
Classic step-by-step recipe for lecho from peppers and tomatoes
The classic combination of peppers and tomatoes is the basis of the recipe for making lecho. The juicier and riper these vegetables are, the tastier the lecho will be.
- Tomatoes 1.5 (kilograms)
- Bulgarian pepper 1.5 (kilograms)
- Table vinegar 9% 2 (tablespoons)
- Granulated sugar ½ glasses
- Salt 1 (tablespoons)
- Black peppercorns 5 (things)
- Allspice peas 4 (things)
- Sunflower oil 150 (milliliters)
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How to prepare delicious lecho for the winter using a classic recipe? We wash and peel the tomatoes, to do this we make a crosswise cut on each vegetable, put it in boiling water for 1-2 minutes, take it out and remove the skin from the cut.
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Grind all the tomatoes using a blender or meat grinder.
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In the container where lecho will be prepared according to the classic recipe, put chopped tomatoes, sunflower oil, salt and sugar. Place on the stove, bring the mixture to a boil and cook for 15-20 minutes.
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We wash the peppers, remove the stem and seeds, cut the pulp into small strips.
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To the already slightly boiled tomatoes, add chopped peppers, black and allspice peas and cook for another 20 minutes from the moment of boiling.
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The last step is to add vinegar, mix and remove the container from the stove. Sterilize jars and lids.
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Pour the classic lecho into jars, roll them up and leave them under a blanket to cool. It is better to store sunsets in a cool, dark place.
Bon appetit!
Classic lecho with carrots and onions
The season for fresh homemade vegetables passes quickly enough, but you want to see vegetables on the dinner table all year round. A good alternative to fresh vegetables can be rolled up pickled vegetables and assorted vegetables, for example, lecho - a bright and tasty salad.
Ingredients:
- Tomatoes – 2.5-3 kg.
- Red pepper – 2.5-3 kg.
- Carrots – 1.5 kg.
- Onions – 1 kg.
- Sunflower oil – 1 tbsp.
- Granulated sugar – 1 tbsp.
- Salt – 2-3 tbsp.
- Black peppercorns – 5 pcs.
- Allspice peas – 5 pcs.
- Table vinegar 9% – 100 ml.
Cooking process:
Step 1. It is better to choose tomatoes for lecho that are ripe, without signs of spoilage. We wash the tomatoes and make a crosswise cut on each tomato. Place the vegetables in boiling water for 1-1.5 minutes, then easily remove the peel. We pass the tomatoes through a meat grinder or chop them with a blender.
Step 2. Wash the peppers, remove the stalks, seeds and partitions, cut them into small strips.
Step 3. Peel the onion and cut into half rings.
Step 4. Wash the carrots, peel them and grate them on a coarse grater.
Step 5.Pour vegetable oil into a deep pan and place it on the stove, put bell peppers, onions and carrots in the pan, simmer the vegetables over low heat for 30 minutes, stirring constantly.
Step 6. Then add chopped tomatoes, salt, sugar and peppercorns to the pan, mix everything, simmer for 10-15 minutes, pour in vinegar, stir and cook for another 5-7 minutes. During the cooking process, be sure to check for salt; you can deviate from the recipe and add more salt.
Step 7. Sterilize jars and lids for seaming. Pour the lecho into dry jars and seal them with lids. A delicious preparation for the winter is ready.
Bon appetit!
Lecho with tomato paste
Lecho is for housewives, a wonderful find from Hungarian cuisine. There are a large number of options for preparing it; the classic recipe usually uses chopped tomatoes, but to save time you can use tomato paste.
Ingredients:
- Red pepper – 1-1.5 kg.
- Tomato paste (sauce) – 350 gr.
- Water – 500 ml.
- Garlic – 3 cloves.
- Black peppercorns – 4-5 pcs.
- Salt – 1 tbsp.
- Sugar – 4 tbsp.
- Vegetable oil – 0.5 tbsp.
- Table vinegar 9% – 2 tbsp.
- Allspice peas – 4 pcs.
Cooking process:
Step 1. To prepare lecho, it is better to choose tomato paste, which will contain only tomatoes, salt and sugar.
Step 2. Pour tomato paste and water into a saucepan, add spices and place on low heat.
Step 3. Wash the pepper, remove the stalks, seeds and partitions, cut them into small strips.
Step 4. Place the peppers in the pan with the tomato paste.
Step 5. Bring the contents of the pan to a boil, add salt, sugar and sunflower oil.
Step 6. Cook the lecho for 20-25 minutes, then add chopped garlic, vinegar, mix and cook for another 5-7 minutes.
Step 7We sterilize jars and lids with boiling water. Pour the lecho into dry jars and roll them up. Lecho will perfectly complement any meat dish on your table.
Bon appetit!
Lecho in Hungarian
Real Hungarian-style lecho is prepared only from sweet bell peppers and tomato puree with the addition of spices. It turns out to be a very tasty and simple roll.
Ingredients:
- Bell peppers of different colors - 1.5-2 kg.
- Tomato paste – 500-800 ml.
- Sunflower oil – 50 ml.
- Fine salt – 1 tsp.
- Sugar – 1 tbsp.
- Ground paprika – 1 tsp.
- Table vinegar 9% – 50 ml.
Cooking process:
Step 1. We wash the peppers, remove the stalk, clear them of seeds and membranes, and cut them into small pieces.
Step 2. Pour tomato paste into the pan; if it is very thick, you can dilute the paste with water in a ratio of 1 to 3.
Step 3. Add sugar, sunflower oil, paprika, salt and vinegar to the paste in a saucepan, bring the mixture to a boil over low heat, stirring occasionally and skimming off the foam.
Step 4. After the tomato paste boils, put the chopped bell pepper in the pan, stir, bring the lecho to a boil and simmer over low heat for another 7-9 minutes.
Step 5. Pour lecho into dry sterilized jars, roll them up, wait until they cool down and transfer our preparation to a cool place. Lecho goes well with fish and meat dishes, as well as pasta and rice.
Bon appetit!
Lecho from bell peppers with tomatoes without vinegar
Lecho is a very popular appetizer that can complement meat and fish dishes on your table. And this vinegar-free recipe will be healthier than usual.
Ingredients:
- Red tomatoes – 1 kg.
- Onions – 2 pcs.
- Sweet bell pepper – 1.5 kg.
- Allspice peas – 3 pcs.
- Black peppercorns – 3-4 pcs.
- Hot pepper – 0.5 tsp.
- Salt – 3-4 tsp.
- Sugar – 3 tbsp.
Cooking process:
Step 1. We wash the peppers, cut out the stalk, remove the seeds and partitions, cut the pulp into small strips. To make the appetizer more colorful, we use peppers of different colors.
Step 2. Wash ripe and fleshy tomatoes, make a crosswise cut on each vegetable, and lower them into boiling water for 1 minute.
Step 3. Then carefully remove the skins and cut the tomatoes into slices.
Step 4. Peel the onions and cut into cubes. Sauté the onion in sunflower oil until half cooked.
Step 5. Place tomatoes, peppers, onions, seasonings, salt, sugar, 50 milliliters of water in a deep enamel pan, mix and simmer over low heat for 10-15 minutes after boiling.
Step 6. Sterilize the jars and their lids in a water bath.
Step 7. Fill the jars with lecho and cover them with lids, you can use screw lids.
Step 8. Place the jars in a pan with water, put a cloth on the bottom so that the jars do not burst when heated. Sterilize jars of lecho in boiling water for 30-35 minutes, then tightly close the lids on the jars.
Step 9. Let the jars cool upside down and then put them in a cool place for storage. Even without vinegar, lecho will be stored for a long time.
Bon appetit!
Classic lecho with garlic
The sweet and sour appetizer lecho is always welcome at the table. Using garlic in the recipe, we will give the salad a special piquancy and aroma. Lecho according to this recipe is prepared without adding vinegar.
Ingredients:
- Sweet bell pepper – 1.5-2 kg.
- Garlic – 6-7 cloves.
- Ripe tomatoes – 2 kg.
- Sugar – 1 tbsp.
- Sunflower oil – 100 ml.
- Salt – 1 tbsp.
- Black peppercorns – 6 pcs.
- Allspice peas – 6 pcs.
- Cloves – 4 pcs.
Cooking process:
Step 1. We wash and peel the tomatoes, to do this we make cross cuts on each vegetable, put them in boiling water for a minute and then remove the skin. We cut the tomatoes into slices and grind them in a meat grinder or blender.
Step 2. Wash the bell pepper, remove the stalks, seeds and partitions, cut the pepper into small pieces.
Step 3. Peel the garlic and crush it with a press.
Step 4. Pour the resulting tomato puree into the pan, put it on the fire, cook over medium heat for 20 minutes from the moment it boils. Then add sunflower oil, sugar, salt and spices, mix, cook for 5 minutes.
Step 5. Add bell pepper to the tomato mixture and cook for 15-20 minutes after the contents of the pan boil.
Step 6. The last step is to add chopped garlic to the lecho, mix well and remove the pan from the heat.
Step 7. Sterilize the jars and put lecho in them, roll up their lids. Turn the jars over and leave to cool. Lecho with garlic does not have to be placed in the cellar.
Bon appetit!
Classic lecho with onions
The lecho recipe can include not only tomatoes and bell peppers. Lecho with onions is a very juicy and rich-tasting appetizer. When you open this wrapper in winter, you will immediately feel the aroma of ripe vegetables.
Ingredients:
- Ripe tomatoes – 2 kg.
- Sweet bell pepper – 2.5 kg.
- Onions – 1-1.5 kg.
- Fine salt – 2 tbsp.
- Sugar – 1 tbsp.
- Sunflower oil – 200 ml.
- Table vinegar 9% – 150 ml.
Cooking process:
Step 1. Wash the vegetables thoroughly under running water.
Step 2.Peel the onions and cut them into half rings.
Step 3. Peel the bell pepper from seeds and membranes, cut into small strips.
Step 4. Cut the tomatoes into small pieces, pour into a saucepan and cook for 30 minutes. Cool the tomato puree and rub it through a fine sieve to remove any remaining peel. Bring the tomato juice to a boil and add salt, sugar, vinegar and vegetable oil, stir, and bring to a boil.
Step 5. Place peppers and onions into boiling tomato juice and simmer the contents of the pan over medium heat for 15-20 minutes after boiling.
Step 6. Pre-sterilize the jars and lids. Pour lecho into dry jars and roll them up. Cover the jars with something warm until they cool down. Lecho turns out very juicy with a lot of juice; it can be used as a separate appetizer or as an addition to a side dish.
Bon appetit!
Classic lecho with zucchini
We offer you another preparation of vegetables for the winter, lecho with zucchini. Zucchini is a vegetable that can be combined with any fruits and vegetables; they, as a rule, make any combination of products more tender and nutritious.
Ingredients:
- Young seedless zucchini – 1 kg.
- Ripe tomatoes – 500 gr.
- Onions – 2-3 pcs.
- Sweet bell pepper – 250 gr.
- Sunflower oil – 50 ml.
- Table vinegar 9% - 2 tbsp.
- Chili pepper - to taste.
- Allspice peas – 3-4 pcs.
- Garlic – 3-4 cloves.
- Sugar – 40 gr.
- Salt – 1 tsp.
Cooking process:
Step 1. We wash the tomatoes, dry them, put them in boiling water and carefully remove the peels from them, cut them into several slices.
Step 2. Grind the tomatoes with a blender or in a meat grinder.
Step 3.Cut the bell pepper into two halves, remove the stalks, seeds and membranes, cut the pulp into small pieces.
Step 4. Peel the onions and cut them into half rings.
Step 5. Wash the zucchini and cut into small cubes.
Step 6. Pour the tomato puree into a saucepan, put it on the stove, bring to a boil, add bell peppers, onions, and simmer the entire contents over medium heat for 5-7 minutes.
Step 7. Then put the zucchini, vegetable oil, vinegar, seasonings, salt and pepper into the pan, mix and continue cooking for 20 minutes.
Step 8. Peel and crush the garlic with a press, put it in a saucepan with the lecho, mix and simmer for 5 minutes, stirring occasionally.
Step 9. Pour the hot lecho into sterilized jars, roll them up and leave them to cool under a warm blanket. In a couple of days, the lecho will be ready for use.
Bon appetit!
Lecho with squash
Squash is a very extravagant vegetable, which can also be used in preparing preparations for the winter. It is better to give preference to young fruits, their skin is not so strong and they boil better.
Ingredients:
- Sweet bell pepper – 1 kg.
- Squash - 1.6 kg.
- Ripe tomatoes – 2.5 kg.
- Onions – 500 gr.
- Table vinegar 9% – 2 tbsp.
- Salt – 2 tbsp.
- Sugar – 0.5 tbsp.
- Sunflower oil – 1 tbsp.
- Allspice peas – 6-8 pcs.
- Garlic – 6-8 cloves.
Cooking process:
Step 1. Wash the squash, remove the peel and seeds, and cut into cubes.
Step 2. Peel the pepper from seeds and membranes, cut into strips.
Step 3. Peel the onion and cut into half rings.
Step 4. Wash the tomatoes, cut out the stem and cut into several large pieces.Grind the tomato slices into a puree using a blender or meat grinder.
Step 5. Pour sunflower oil into a large enamel container, place it on the stove, put chopped onions in it and simmer for 10 minutes. Then add the pepper to the onion and simmer for another 7-9 minutes. Afterwards, add the squash and, stirring constantly, simmer the vegetables for 10 minutes.
Step 6. Add tomato puree, salt, sugar, spices to the vegetables and simmer over medium heat for 30 minutes.
Step 7. 5 minutes before the end of cooking lecho, add chopped garlic and vinegar.
Step 8. Pour the finished lecho with squash into dry sterilized jars, roll them up and leave them to cool under a warm blanket. We store jars of lecho in a dark and cool place.
Bon appetit!
Thank you very much for the delicious recipes!
Great recipes. It's actually possible to cook.
I made it according to the 1st and 2nd recipes. Thank you for collecting so many good recipes in one place.
Is the weight of the pepper taken with the stalks or already peeled?
Hello Valery! The weight of vegetables in recipes is indicated in peeled form.
Tamara, good afternoon. THANK YOU, that means I was not mistaken about the net weight and took it.
Good afternoon
Thank you so much for the recipes.
Please tell me if I take the second recipe (3 kg of pepper + 3 kg of tomato + 1.5 kg of carrots + 1 kg of onion, etc.) - what is the solution for lecho? Of this amount, how many liters?
Hello Natalya! Yield: 8 liter jars.
Yield at the finish line is 12 liters!
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Boiled tomatoes - 5l. (Through a sieve).
Fried carrots - 3 kg. (on a coarse grater).
Fried onions - 2 kg.(large cubes).
Red bell peppers - 3 kg. (in cubes larger than onions).
Sunflower oil - 500g. gone, but you can squeeze half through a sieve from fried onions or carrots.
Fry carrots and onions until golden brown.
Cook the pepper separately, in tomato juice, for 15-20 minutes.
Mix carrots with onions and pour into boiling juice with pepper. As soon as it boils, add crushed garlic, peppercorns, salt and sugar to taste. Stir into sterilized jars and twist. We sterilize the jars in the microwave. 1 liter per minute. 2 liters for two. Cook the lids in boiling water. In winter we take it out and enjoy the delicious food
Thank you very much for the recipe.
It's great that all the recipes are on one page.